Reviewed: Mar. 11, 2012

This is a GREAT brownie recipe!!! I love it!!! Way better than any boxed brownies! The only thing I adjusted was I put the batter in a 13x9 glass pan and baked it for 30 minutes and they came out perfect!!! And might I suggest, put some chocolate chips in the batter before putting it in the oven. That makes them really good!

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66 users found this review helpful

Reviewer:

greenoak615

Cooking Level: Expert

Reviewed: Nov. 30, 2012

I use salted butter in this recipe, pecans instead of walnuts and I add a half teaspoon of salt. One of THE best brownies I've ever had. Wanna really make this decadent? Frost these babies with Brownie Frosting, which is also from this site. Best cure for anything I can think of!!

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36 users found this review helpful

Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Nov. 30, 2012

Great recipe! I did it with black walnuts, which are native to the U.S. They cost a little more, but really "kick it up a notch."

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0 users found this review helpful

Reviewer:

Paco Bear

Reviewed: Jan. 2, 2013

I think this recipe deserves 5 stars by itself, but I made some changes that suited my own tastes. I used 1 full cup of semi-sweet chocolate chips (melted with the 3/4 cup salted butter in the microwave), 1 tsp vanilla (I like vanilla) and a few hand fulls of walnuts (didn't measure it, it must have been more than a cup). I baked it in a 9x13x2 glass casserole dish sprayed with PAM, for 30 minutes, perfect thickness. Very good not dry but not gooey and perfect sweetness. I will use this recipe for brownies from now on, mainly because I did not NEED a glass of milk to go with them. I also did not get the pic I wanted because I had 6 children yelling for brownies and I didn't have time, lol.

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4 users found this review helpful

Reviewer:

CoffeeHeaven

Cooking Level: Intermediate

Living In: Fresno, California, USA

Reviewed: Aug. 8, 2012

These were the best ever. I lost Mom's recipe so had to find a new one. This is even better. I did add chocolate chips, about a cup; please don't tell the California Walnut Board but I used Pecans, they were wonderful! Family loved them!

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8 users found this review helpful

Reviewer:

Grandmoma

Cooking Level: Expert

Home Town: Richland, Washington, USA

Reviewed: May 8, 2012

These were amazing! I made a double recipe, and they went fast. Everyone who tried one said they loved it, even those who don't usually care for nut brownies. I will definitely be making these again, no modifications necessary!

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25 users found this review helpful

Reviewer:

MapleKitty

Home Town: Minneapolis, Minnesota, USA

Reviewed: Sep. 10, 2012

Me and my entire family just love this. It is pretty cake like, but so perfect with ice cream. :)

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0 users found this review helpful

Reviewer:

icebabe59

Cooking Level: Intermediate

Reviewed: Aug. 31, 2012

Great recipe! I used bittersweet chocolate chips and was thrilled with the moist, not-to-sweet taste. No changes to the recipe and will happily repeat

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10 users found this review helpful

Reviewer:

PieGirl

Cooking Level: Expert

Home Town: Portland, Oregon, USA

Living In: Moscow, Idaho, USA

Reviewed: Oct. 27, 2012

Totally not flat without the salt! Anyway, it doesn't say to use sweet cream butter . . .

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2 users found this review helpful

Reviewer:

greengrassgirly

Reviewed: Nov. 30, 2012

Decadent brownies! I made these in a 13x9x2 pan for 30 minutes. Perfect! I also took Sarah Jo's advice and added the brownie frosting. Wow!!! I used pecans, personal preference. Also added some chocolate chips to the batter, Yummy , Yummy, concoction! It is a keeper!

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4 users found this review helpful